Buck Rarebit (Welsh Rarebit with Spinach and a Poached Egg) from Closet Cooking
(makes 2 servings)
2 thick slices bread (toasted) - I used beer bread
1 (6 ounce) package spinach (steamed and drained)
1 batch Welsh rarebit cheese sauce
cayenne to taste
1. Bring a large pot of water to a boil and reduce the heat to medium.
2. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for remaining egg.
3. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
4. Place the spinach on the toast, pour on the cheese sauce, top with the poached eggs and garnish with a touch of cayenne.